INGREDIENTS

INSTRUCTIONS

Make the hollandaise:  To roast the garlic, preheat oven to 350 degrees.
Separate unpeeled garlic into cloves and place in a pie plate. Drizzle with
the olive oil, and toss until coated.  Bake 30 to 35 minutes, or until
garlic is soft.  When cool, squeeze out garlic paste.
In a small saucepan, bring clam juice and wine to boiling; reduce mixture
to 3/4 cup.  In top of double boiler, over hot, not boiling, water, whisk
egg yolks with lemon juice.  Gradually whisk in clam juice mixture until
blended; cookm, whisking, until thickened, about 8 minutes. Remove from
heat; gradually whisk in butter until blended. Whisk in garlic paste; keep
sauce warm.
Make red-pepper sauce:  In blender, puree peppers with 1/4 cup hollandaise.
Spoon sauce into small plastic sandwich bag fitted with a number-1 pastry
tip pushed through a very small hole in the bag. Seal bag and set aside.
Make tomato sauce:  In blender, puree tomatoes and tomato paste with 1/4
cup garlic hollandaise.  If sauce is too thick to pipe, stir in up to 1
tbsp water to thin it to proper consistency.  Spoon sauce into plastic
sandwich bag fitted with a number-1 pastery tip as for red-pepper sauce.
Seal bag and set aside.
In large nonstick skillet, over medium-high heat, saute pancetta until
browned on all sides, about 3 minutes.  With slotted spoon, remove pancetta
to paper-towel-lined plate.  Heat drippings in skillet over high heat until
very hot; saute scallops in 2 batches until browned, about 2 minutes on
each side.
To serve:  Spread 1/4 cup garlic hollandaise over each of 4 heated dinner
plates; pipe 2 lines of red-pepper sauce and 2 lines of tomato sauce over
hollandaise on each plate (off to one side).  Pull the tip of a knife
across the lines to make a chevron design.  Place 3 scallops on each plate;
sprinkle with pancetta and garnish with chives. Serve immediately with
Parmesan Chive Pizzelles.
Recipe By     :
From: Dscollin@aol.Com                Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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